Spinach Rissotto

Starting in the late 1980s, risotto became the rage in Italian restaurants in the United States. This creamy rice dish is best made with Italian Arborio, Carnaroli or Vialone Nano rice. The short-grained, starchy variety gives risotto its chewy texture. 1. Remove the stems from the spinach leaves, discarding any tough leaves as well. Rinse thoroughly and place in a saucepan with water still clinging to the leaves. Cover and place over medium heat until just wilted, about 1 minute. Drain well, pressing any liquid from the leaves. Chop coarsely and set aside. 2. In a large saucepan over medium-low heat, melt 4 tablespoons of the butter. Add the rice and stir until coated with butter, about 2 minutes. Reduce heat to low. 3. In another saucepan, combine wine and stock and bring to a simmer. 4. Reduce the heat under the rice to low. Stirring continuously, begin adding the hot liquid to the rice a ladleful at a time. Stirring often, let the rice absorb the liquid before adding more. 5. When all of the liquid is absorbed, the kernels are tender but still firm at the center, and the rice is creamy and smooth, the risotto is ready. Total cooking time should be about 20 minutes. If the rice is too firm, add more hot stock or water and cook a little longer. Then stir in the remaining 2 tablespoons butter and the chopped spinach. Season to taste with salt and pepper. Spoon into warmed individual bowls and top with the cheese. Serve immediately. >From Celebrating the Pleasures of Cooking by Chuck Williams (Time-Life Books) Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 06, 1998